招聘各厨房副厨师长（中厨房/西厨房/宴会厨房/备餐厨房/饼房）

协助厨师长建立完善并且维护部门营运手册，部门营运手册应当反映出酒店政策和程序以及工作过程和标准。确保每年进行回顾，反映出改变。

Assists the Chef de Cuisine with the development and maintenance of a detailed Department Operations Manual that reflects Policies & Procedures, work processes and standards of performance within the Division. Ensures annual review to accurately reflect any changes.

协助厨师长准备和定期更新厨务部预算，确保达到预算目标并且有效的控制成本。

Assists with the preparation and regular update of the Food and Beverage Departmental Budget in close cooperation with the Chef de Cuisine, ensuring targets are met and costs are effectively controlled.

无论何时尽可能购买当地新鲜产品，通过有限的菜单的频繁更换，确保总能为客人提供花样繁多的菜肴。

Buys locally available fresh products whenever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.

综合考虑客人人数、市场环境及菜式的受欢迎程度和菜单使用率，协助计划或参与菜单设计并利用库存和现有食物。

Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.

回顾菜单、分析烹饪配方、确定选材、进行人员分配、计算管理费用的成本及菜式定价。

Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.

指导食物配置来控制成本。

Directs and strictly adheres to food apportionment policy to control costs.

根据市场导向的价格及产品，引进及尝试市场中出现的新产品。

Assists in the process of introducing and testing the market with new products, which are market-orientated in terms of price, and product.

为客人提供新鲜食物，即使是最后一分钟准备，也要坚持保证食物的高品质，充分体现餐厅风格及经营理念。

Serves fresh food to guests which is prepared a la minute, is consistent in quality, and reflects the style of the outlet concept.

密切监督烹饪及员工工作，协调他们的工作任务，确保经济省时的出品。

Closely supervises cooking and other Kitchen personnel and coordinates their assignments to ensure economical and timely food production.

观察食物准备及烹饪的方法、食物的分量规格及食物的装饰，确保食物按照规定标准准备。

Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.

在食物装盘及服务前，对食物进行检查。

Tests cooked foods before plate-up and service.

对食物的消耗、采购、食物原材料及供应进行评估。

Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.

设计特殊/创新菜肴，发展创新烹饪配方。

Devises special dishes and develops innovative recipes.

建立及加强食品营养及餐厅卫生环境。

Establishes and enforces nutrition and sanitation standards for restaurant.

徐州苏宁凯悦酒店坐落于城中最高的地标性建筑-高达266米的IFC国际金融中心顶部，视野广阔，可将徐州市区及云龙湖的美丽景观尽收眼底。酒店周边交通便捷，宾客可轻松前往市内各大景点及商业区，35分钟车程便可抵达徐州高铁站。酒店拥有344间客房，位于IFC国际金融中心的43层至59层，内部设计以徐州名胜云龙湖为灵感，以天然材料打造装饰细节。房间内均设有免费无限网络以及65寸智能电视，套房内增配咖啡机，为客人提供既高效又舒适的便捷体验。酒店内设四间餐厅及酒吧，位于60层的享悦中餐厅是徐州最高的中餐厅，典雅的空间内处处彰显着汉朝文化的精妙细节；42层的咖啡厅仿佛美食市集，提供各国美食；同层大堂酒廊供应下午茶及轻食。酒店配有2445平方米的活动空间，五层的无柱大宴会厅面积达1100平方米，另外9间设备齐全的沙龙厅，面积从58至165平方米不等，可满足客人不同的会议宴会需求。